Bangus sa Tausi with tomatoes and black beans is the ideal way to use leftover fish that has been fried! It is a delicious Filipino seafood stew recipe that is simple to prepare, and tasty when served with rice that is steamed.
- What is Tausi
- How to Make Bangus sa Tausi
- More Bangus-related recipes
- Bangus Sa Tausi (Milkfish with Tomatoes and Beans)
I enjoy cooking However, there are times that I’m just too busy or lazy to tackle an intricate recipe. One way to take the strain out of cooking meals this day is to plan the meals we will eat ahead.
On my weekends off I typically make a few batches siomai, tocino, longganisa or lumpia and then freeze the food in airtight containers to use to cook for weeknight meals or for spontaneous celebrations.
I also like doing batches of cooking. For instance, whenever I cook Bangus I ensure that I increase the amount of bangus we consume during one meal. The fish is eaten as dinner, along with a vegetable-based side food like pinakbet and ginataang Gulay and I make leftovers into a fresh lunch dish by adding tausi and tomatoes.
These strategies have helped me stay sane in many instances! I can get in and out of the kitchen in a short time, yet have a warm meal that I cooked at home to take pleasure in.
What is Tausi
Tausi is salted, fermented, and fermented black soybeans, which are commonly used in Asian or Chinese recipes. They are offered in dry form, which requires to be rehydrated with water prior to use, or in brine that needs to be rinsed and then drained to get eliminate excessive saltiness.
The sour-tasting fermented soybeans are an important ingredient in a variety of Asian condiments and sauces such as chilli sauce and black beans sauce. dou-chi oil. They are also used to flavour the fish as well as seafood and add diverse flavours to recipes like steaming spareribs and mapo tofu. They also make a great addition to stir-fried bitter melon and even our unique Humba.
How to Make Bangus sa Tausi
- Remove the milkfish from the scales and gut to get rid of the entrails. Cut into pieces for serving wash, then dry. This recipe is also suitable for other kinds of fish that are meaty, such as galunggong (round scad) or tilapia. dalagang bukid (yellow tail fusilier).
- On a flat plate, dredge the fish in the flour that has been seasoned until lightly coated. This will avoid sticking to the skillet during cooking. This retains it moist throughout the two-cook procedure.
- Aim for about an inch of oil, then add the milkfish in one layer. Then fry until the fish is lightly crisp on the outside, but not completely cooked. The fried chicken will then be served in that black bean sauce.
- In a large pan on medium heat, cook onions and garlic, ginger and tomatoes until they soften. Make sure to use tomatoes that are ripe Roma tomatoes since they’re typically juicier and sweeter.
- Serve with fish sauce, or add salt if you prefer.
- Pour in the water and bring it to a simmer. I prefer mine to be dry however you are free to add more liquid if you’d like to make some more sauce.
- Mix with the cause. Because the black soybeans are fermented in brine ensure that you clean and drain the dish well to get remove the salty residue.
- Add the fish that has been fried and let it simmer until completely cooked. Adjust the seasoning by adding pepper and salt to taste.
This dish of tausi and milkfish is a great method of bringing new life into leftovers however there’s no reason to cook it using freshly-fried fish. Frying Bangus isn’t my preferred chore-oh the mess it leaves! the dish is well worth it!
It’s not only quick to make and cost-effective, however, it’s also nourishing with flavour and delicious served with hot rice that has been steamed. Try it out and take pleasure!
More Bangus recipes
Paksiw Na Bangus is one of the most simple and delicious methods to prepare milkfish! In a mixture of vinegar and spices, the fish comes out extremely moist and delicious. Combine it with steamed rice for a delicious, healthy and economical meal that you’ll be comfortable serving to the entire family.
- 1 whole milkfish that has been scaled, gutted and cut into serving pieces
- salt and pepper as desired
- 1/2 cup of flour
- canola oil
- 1 onion that has been peeled and cut into slices
- 2 cloves of garlic, chopped and peeled
- 1 thumb-sized ginger cut into pieces, julienned
- Two large Roma tomatoes and chopped
- 1 teaspoon fish sauce
- 1 cup of water
- 1 can (6.3 pounds) Tausi (fermented the black beans) washed, rinsed and drained
- Rinse fish thoroughly and pat dry. In a shallow dish put flour in the dish and sprinkle using salt and pepper according to your preference. Dive the fish in flour until it is evenly coated.
- In a skillet set over medium-high heat, cook about 1 inch deep of oil. Add fish, and cook, turning it once or twice till both sides have cooked. Remove the fish from the pan and let it drain on the paper towels.
- In a pan on medium-high heat, cook about 1 teaspoon of oil. Add garlic, onions and ginger. Cook until they become fragrant.
- Add tomatoes, and cook, mixing frequently using a spoon until soft.
- Add the fish sauce and cook for approximately one minute.
- Pour in the water and bring to come to a boil.
- Add black beans , and continue cooking for approximately 3 – 5 mins or so or till the liquid has slightly decreased.
- Add the fish gently and cook for three to five minutes, or until completely cooked and coated in sauce. Add salt and pepper according to your preference. Serve hot.
Cook the milkfish until golden and lightly crisp on the exterior, but not completely cooked. The milkfish will be served with that black bean sauce.
Calories: 363kcal, Carbohydrates: 21g, Protein: 56g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 113mg, Sodium: 1665mg, Potassium: 828mg, Fiber: 4g, Sugar: 3g, Vitamin A: 260IU, Vitamin C: 6.8mg, Calcium: 41mg, Iron: 2.4mg“This website provides approximate nutritional information to aid in your decision-making and as a service only. The nutrition data is collected primarily through sources such as the USDA Food Composition Database when it is available, or other calculators online.”